Total Time
Prep 10 mins
Cook 30 mins

Got this from the gym that I belong too - don't know why - it's not exactly low-fat, but it's absolutely delicious. The first day I got it, I halved the recipe and DH and I ate the entire thing!

Ingredients Nutrition

  • 473.18 ml cooked chicken, diced or shredded (Canned Chicken breast works well too)
  • 113.39 g red hot sauce (or to taste)
  • 177.44 ml chopped celery
  • 226.79 g cream cheese
  • 118.29 ml ranch dressing
  • shredded cheddar cheese
  • tortilla chips (for dipping) or crackers (for dipping) or raw vegetables (for dipping)


  1. Cream the cheese and ranch dressing.
  2. Add celery.
  3. Set aside.
  4. In skillet, saute hot sauce and chicken.
  5. Stir chicken mixture into cream cheese mixture.
  6. Spoon into a 9 inch pie plate and cover with cheddar cheese.
  7. Bake at 350 for 30- 35 minutes.
  8. Serve warm with tortilla chips, crackers, or cut up raw veggies.
Most Helpful

I've made this a couple of times & forgot to submit my 2 cents worth. The only comment that I can add to the other reviews is that this dip freezes well. Thanx for posting!

CountryLady April 29, 2009

Sorry I haven't reviewed before now. I've been making this every other weekend since football season started, at the request of my men. We all love it! The first time I made it exactly as written, and it's very good. Since then, I've adjusted it for personal preference and ease. I omit the celery (hate it) and instead of heating up the chicken with the sauce, I mix canned shredded chicken meat with the sauce and let it chill for an hour in the fridge, mix with the other ingredients, and bake as directed.

Rhi's Mama January 19, 2011

Wow this was fabulous! I made an 8X8 pan for a small party, and there was just enough left over for 2 people to enjoy the next night. WOW! I think next time I'd put more hot sauce, more celery {love the crunch!}, and make a bigger pan. This was even better the next day warmed up on pieces of french bread!

dara K. June 17, 2010

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